Bactoferm T-SPX

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$28.35

Pediococcus pentosaceus & Staphylococcus xylosus

SKU: 11-1311 Categories: ,

Description

Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. Place Bactoferm in the Freezer Immediately Upon Delivery!

For slow/mild acidification. Less acidity and no sour flavor; enhances the aromatic flavor and appearance of fermented meats. Also assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month’s time for drying and do not ferment with this product over 75°F.To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.

  •  Usage: 25g for 200kg (440 lbs.)
  • Instructions for making 10 lb. increments included.
  • Freeze dried culture, store in the freezer (<2°F)
  • Net Weight: 25g (per packet)

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

91 reviews for Bactoferm T-SPX

  1. Aleksey Grachev (verified owner) –

    Good stuff. I only wish they would make smaller packages for cheaper price. I’ve never been able to use all of it within it’s 6 moth life in the freezer. So have to throw away and buy a new one.

  2. Herm Canil (verified owner) –

    used it last year for first time in Genoa Salami. very happy with it and using again this year

  3. Michael Shrum (verified owner) –

    Exactly what I ordered. Always great products from The Sausage Maker!

  4. PointCut (verified owner) –

    Great Value!

  5. Richard Nitsch (verified owner) –

    I keep this around in my freezer for making dry cured Sopressata and have never been disappointed. Have used it up to a year with great results.

  6. Dino Baschiera (verified owner) –

    This product worked excellent!

  7. Bruno (verified owner) –

    I haven’t finished the final product yet, but first use would indicate it seems to work. The color change is good. The temp and humidity are easy to manage given the 20C/90% environment. It is an easy product to use.

  8. Frank Napoli (verified owner) –

    Fresh and packaged well. I use this for my cured italian salumis

  9. Anonymous (verified owner) –

    I used T-SPX from sausagemaker for many years and very happy.

  10. John Schulte (verified owner) –

    I am just getting into fermented type sausages.

  11. Ronald Gray (verified owner) –

    Great stuff, just the thing for larger cured salami and summer sausage.

  12. Clifford Jones (verified owner) –

    Wish there were smaller packages or a longer freezer life, but used some to ferment some UMAI soppressata and it’s beautiful… now if it cures well!

  13. peter arnone jr (verified owner) –

    Always a pleasure dealing with The Sausage Maker as the product line is second to none and the information available is worth its weight in gold. My only gripe albeit a small one is that if I’m going to order I usually weight for times when the shipping is free only because the shipping rates you offer are quite high. You’re located in NY I’m located in NY and to pay almost $17.00 for shipping and handling for an order that amounts to $24.00 is just a bit much!

  14. Steve (verified owner) –

    I was planning some salami and was anxious to get started – The Sausage Maker came through and made it possible for me to have some very enjoyable time off. Will be ordering some new knives soon as well!

  15. Dmitry Denenberg (verified owner) –

    Item arrived in good condition and on time

  16. Robert Gallo (verified owner) –

    Great product this is my favorite for creating the flavor that is expected in dry cured sausage.

  17. William Conrad (verified owner) –

    Easy to use

  18. Paul Hryniszak (verified owner) –

  19. Lorelei Caracausa (verified owner) –

  20. Tracy Seeger (verified owner) –

    I made 3 huge Christmas sausages with moose and pork. Thank you ! You have everything

  21. David lange (verified owner) –

    Have not used it yet but looking forward to making dried pepperoni

  22. Gary W Marcho (verified owner) –

  23. Christian Vittone (verified owner) –

  24. Jim Majirsky (verified owner) –

    Excellent product but quite expensive and short shelf life. I have found a substitute product for the future that is 1/3 the price and is usable for years.

  25. Todd Kemp (verified owner) –

    Such a good selection of ingredients.

  26. Michael Belcher (verified owner) –

    Awesome product. Reliable. Consistent quality. Fast shipping.

  27. Larry Kittel (verified owner) –

  28. Brad Troxclair (verified owner) –

  29. glenn holler (verified owner) –

  30. Wayne Feller (verified owner) –

    Good pricing and received my order promptly.

  31. Vladimir Poddubnyy (verified owner) –

  32. Susan Landers (verified owner) –

  33. Daniel Morson (verified owner) –

    Great product, just used it to make 15 Genoa UMAI style salamis!

  34. godfrey stokes (verified owner) –

    This is my second time buying from the Sausage Maker, both experiences were excellent!

  35. James Emil (verified owner) –

    Just used it today, time will tell. Arrived promptly

  36. Michael Duvall (verified owner) –

  37. Michael Quist (verified owner) –

    Quick service, excellent packaging. Works as advertised…can’t ask for much more.

  38. RICHARD SATTERWHITE (verified owner) –

  39. KEVIN JEANSONNE (verified owner) –

  40. Tom Spane (verified owner) –

    As this product needs to be chilled and frozen to preserve it I was a little concerned.. but no worries. Got here in 3days from ordering. Using it to make salami with umai casings. Cannot wait to see how my first attempt comes out

  41. Leо (verified owner) –

    Thank you. Sent very quickly. Good product

  42. michael demaine (verified owner) –

    Yes

  43. Anonymous (verified owner) –

    Followed the instructions and had spores within 72 hours.

  44. Clifford Warner (verified owner) –

  45. Mike S. (verified owner) –

    Fantastic starter culture for dry curing. A great safety hurdle to prevent pathogenic bacteria.

  46. Wendy Harding (verified owner) –

    Still have not received.

  47. Anonymous (verified owner) –

  48. bruce alzner (verified owner) –

  49. Luke Skywalker (verified owner) –

    SM always supplies the absolute best and freshest cultures. Don’t overlook the age limitations on cultures if you want them to work well. Also, browse their offerings. You will find something you ‘need’.

  50. Michael Schiavone (verified owner) –

    Product itself is good, however it is expensive and has a very limited shelf live. As I only make 20 lbs. of sausage a year, it would be nice if it was sold in smaller package as I use very little of it.

    Also, they should provide tracking information for priority mail customers so they can track delivery of their orders. After several days I had to call only to find out it was delayed due to weather. This changed my plans which have to be coordinated with other people as well as ordering the meat from my butcher.

  51. Anonymous (verified owner) –

  52. Anthony Dantuono (verified owner) –

    Excellent products

  53. James Lofgren (verified owner) –

    I used a new package of Bactoferm and was treated to the best taste and beautiful mahogany color that I have seen. I have been making salami for about four years now and learned A valuable lesson. DON’T USE OLD INGREDIENTS! It won”t happen again. Thank you Sausage Maker. The salami casings from Umai are the best thing going too.No muss,no fuss!

  54. Filippo Gambassi (verified owner) –

  55. Sam Tanedjikov (verified owner) –

    Exactly as expected. Will buy again. This time I’ll probably try the charcuterie size

  56. william riker (verified owner) –

    Very happy to have starter culture available for safe home production. When you ferment to a ph level of 5.0 to 5.3 what would you ending ph be once drying curing has completed?

  57. Jasenko Mehinagic (verified owner) –

    Amazing products and fast shipping great prices. Will be geting all my stuff from Sausage Maker in future. Thanks Sausage Maker.

  58. Ann M Cicero (verified owner) –

    Use it every year to make our sopressata!

  59. Anonymous (verified owner) –

    Package arrived in good shape
    Product worked as explained

  60. Dan Holtgrave (verified owner) –

  61. GB (verified owner) –

  62. Mike Gemperle (verified owner) –

    We make a Genoa Salami and a Picante Salami every year as a family tradition. Last year I added SPX and was very happy with the results

  63. Carl Kundey (verified owner) –

    Just used it and boy do you need to research amounts for usage

  64. richard gheller (verified owner) –

    slow delivery

  65. Tom Wohl (verified owner) –

    I have been doing buisness with the Sausage makers for quite a few years now. Very knowledgeable and always great service. I just got into dry curing and they have everything I need.

  66. Michael Costello (verified owner) –

  67. Dan Thibeau (verified owner) –

  68. Idar Hoydal (verified owner) –

  69. Peter Della Pelle (verified owner) –

  70. Anonymous (verified owner) –

  71. Anonymous (verified owner) –

  72. Nate (verified owner) –

  73. Ian Ayler (verified owner) –

    SausageMaker I like your products different size casing ,on time delivery I will recommand friend and Family to buy from you guys and Thank you
    Ian Ayler

  74. DAVID ZUNINO (verified owner) –

    So glad i found you guys! Great selection of products

  75. Peggy Mason (verified owner) –

    Delivered fast and efficiently. I have not yet had a chance to use it.

  76. frank aiello (verified owner) –

    t-spx worked just great making my dryed sausage preformed just great no problems

  77. Charles Gattin (verified owner) –

    Quick delivery for a fresh batch of Landjaeger. Thanks

  78. Charles (verified owner) –

    Switched from F-LC starter culture to T-SPX…much happier…low fermentation temp that works better for me….perfect for south European salami’s….

  79. Anonymous (verified owner) –

    Excellent product.

  80. Jonathan arbel (verified owner) –

    So far my orders have arrived quickly and have been priced at a good value. I plan to use this for making salami and a few other products.

  81. Ted (verified owner) –

    Quick shipping and good service. This was a difficult season for shipping and you can’t blame the store for carrier delays.

  82. Keith Swider (verified owner) –

  83. Lee O’Hara (verified owner) –

    I’ve used a lot of it in making various types of salami. The date of manufacture is always a big deal to me because I want to use it all before it loses its potency.
    Over 30 years I know I can absolutely trust TSM.

  84. Louis maccarino (verified owner) –

    I purchased an item months ago and I was shocked at
    the price to ship a 1oz package . So I decided I would wait until I had a few items to put together but I needed my chemicals . I was grateful for the Sausage maker to ship at very reasonable price . Also my products arrived within 3 days.

  85. matthew barcellos (verified owner) –

  86. Tim Slater (verified owner) –

  87. jay pavlisko (verified owner) –

  88. Anonymous (verified owner) –

  89. CONSTANTIN BERAR (verified owner) –

    Very good

  90. Martin Ponikvar (verified owner) –

    First experiment in fermentation. Everything is going well

  91. Dan (verified owner) –

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Questions and answers of the customers

    Is this the best choice for Landjager.
  1. 0 votes
    Q Is this the best choice for Landjager. answer now
    A

     Hi Karl,

    The bactoferm chart in our catalog states that LHP dry is used for landjager. It states it's for fast acting acidification and it is for recipes with a fermenting stage. It says it'll bring the meat's pH down to under 5.0 in 2 days. It states it is for people who want a pronounced sour flavor as well. Let me know if you have any other questions!

Send me a notification for each new answer.

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